ULB flatbread

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A

Anita Tofts

Community member

"This is my favouriterecipe for Unleavened Bread. Adding caramelized onions and chopped olives is amazing."

Difficulty

Easy 👌

Preparation

30 min

Baking

4 min

Resting

60 min

Ingredients

2Servings
2 scoops
whole wheat flour
1 tsp
salt
1 tbsp
olive oil
herbs/chopped olives/onions to taste
¾ scoops
water

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  • Step 1/8

    • 2 scoops whole wheat flour
    • 1 tsp salt
    • herbs/chopped olives/onions to taste

    Mix together the dry ingredients (4 cups of flour, can substitute 2 cups for other flours) and any herbs/chopped olives/caramelised onions you wish to add.

  • Step 2/8

    Add the olive oil and mix by hand.

  • Step 3/8

    Slowly add 1 1/2 cups water while kneading by hand. add until dough is a little sticky.

  • Step 4/8

    Kneed well for 20mins until dough is soft and bouncy and smooth.

  • Step 5/8

    Cover and rest for 30 minutes.

  • Step 6/8

    Divide dough into 4 and brush with olive oil. Allow to rest for 30 minutes.

    Divide dough into 4 and brush with olive oil. Allow to rest for 30 minutes.

  • Step 7/8

    Roll out dough to roughly 5mm depth. Bake in a preheated oven at the highest temperature. Serve immediately.

  • Step 8/8

    Spare dough can be kept in the fridge for 2/3 days. Bread is best eaten within 24 hours.

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